Haricot Vert With Tomatoes

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Louanne's Kitchen


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1 lb whole haricot vert or green beans (fresh or frozen)

1/4 cup extra virgin olive oil

14.5-oz can petite-diced tomatoes, drained (liquid reserved) or 3 fresh tomatoes, diced

2 tablespoons grated garlic

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram or oregano

Salt & pepper to taste

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